So I made this Jamaican Spiced Chicken recipe from Cooking Light, using chicken breast tenders instead of thighs, and it was another home run from Cooking Light!! Almost like jerk seasoning.. (sort of jerk-lite). The one thing I would’ve changed had nothing to do with the recipe, it was all my fault – I have been cooking my tenders in a 400 degree oven, cooking for maybe 8-10 minutes and then flipping and cooking another 5-8 minutes until they are done but juicy. Last night I left them in a bit too long, about 30 minutes, and they were a bit dry, which was really obvious since it is a recipe with no sauce to hide the dryness… my bad, watch the chicken better next time, Keri!!

Anyway, as you can see, The Hub had his with corn, and I had broccoli with half a slice of turkey bacon and some minced garlic – yum!!

Home is Where the Food is

My Name is Keri.
After 15 years in the heart of the city, I've moved back to my hometown with my picky-eater husband, my ever-growing son, and my impossibly fluffy dog.
I love coffee, liquid cheese, and my family. I am a culinary school drop out.
I love to cook, love spending time with my family and friends, and REALLY love combining those things together with a nice pitcher of cocktails to lubricate the recipes and the conversations.

More Keri at : Reluctantly Suburban

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